1) Add 1 head of cauliflower into a pot of boiling water for 10 minutes
2) Heat vegetable stock until it reaches to a simmer
3) Drain hot cauliflower and place directly into an immersion blender
4) Add 2 cloves of garlic, salt, pepper, rosemary, and goat cheese into an immersion blender and place
on grate.
5) Slowly stream in the vegetable stock until fully incorporated into a homogenous mixture.
6) Take warm cauliflower mash out of blender (for a finer texture sieve through chinois) and serve.